I have had Cauliflower Au Gratin before but I have never made it myself. I’ve never even thought of making it until I happened upon it while perusing Pinterest last week. As I’ve said before, I’m always on the lookout for new things to try, new ways to have “the same old thing.” I thought to myself, “Well, they like mac and cheese,” and figured I’d try this. That’s Mom logic for you.
Funny thing is, I was almost right. Overall, everyone except Alex loved it. Alex had peas though, so everyone was happy.
Here’s the recipe, straight from “Point-less Meals,” the blog that I pinned on Pinterest. I did have to make some adjustments because of what I did or did not have in my house at the time I made it. I’ve noted them.
serves 12 ( 4 points + )
3 pkgs. ( 16 oz each ) frozen cauliflower (I used a head of fresh, could’ve used two or three though.)
1 large onion, chopped (I used half a large onion.)
⅓ c. butter, cubed
⅓ c. flour
½ tsp. salt
¼ tsp. ground mustard
¼ tsp. pepper
2 c. skim milk (I had 1%)
½ c. grated Parmesan cheese
½ c. whole wheat soft bread crumbs (I used plain bread crumbs)
2 T. butter, melted
¼ tsp. paprika
Cook cauliflower in a Dutch oven with a little water; drain. (I steamed mine.)
Place cauliflower in the bottom of a 13 x 9 dish coated with cooking spray.
Meanwhile, in a large saucepan, melt butter. Add onions and cook until tender. Stir in flour, mustard, salt and pepper.
Gradually add milk, stirring and cooking until thickened. Remove from heat; add Parmesan cheese. Stir until blended.
Spread cheese mixture over cauliflower.
Mix bread crumbs with butter and paprika. Sprinkle over cheese mixture.
Bake, uncovered, at 350 for 30-35 minutes.